Kozhukkatta ( kerala`s sweet rice dumplings)

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Live your life!! Enjoy the tranquillity of nature and life. I love snowing!! So far we had few snowy days in Manchester. Snow is a change of scenery. It’s like nature’s costume party. Everything looks so different and magical when it’s covered in snow. If you observe the nature and its surroundings close, they will tell you which stories you need to write, say and do. This generates the creativity in you. “Creativity is just connecting things”

Enjoy the beauty of life, make most of it!! If you want some tips for loving and living your life please visit siva @ shivasponder. He is so amazing in his writings and poems.

Foods that keep you warm, keep them handy as winter is here! As the temperatures begin to drop, sleeping in cozy blankets and dressing up in warm jackets won’t be enough. Try something different which makes you warm and happy.

I have always noticed when it comes to the language of Food, the borders of various countries start thinning considerably. There is always some kind of connection to some food you can relate to from region to region. The ingredient might differ a little, the look sort of and taste could be same. So if you are aware of the Japanese Mochi then this Indian Sweet referred to as “Modak” in Hindi , “Kozhukatta” in Malayalam which is a dumpling with assorted fillings will ring a bell. We use regular rice flour with jaggery-coconut filling. The cover is then stuffed with this filling and steamed.

With few of our fellow bloggers we have created a food group in Facebook where we met few amazing food bloggers and food photographers outside word press. We would get to learn more from them. If you are interested please join with us in Foodie art files

2) In a bowl put the sieved rice powder and add the boiled water into it and knead well to make smooth dough, without lumps.
3) Make big lemon sized balls out of this dough and keep it aside covering with a muslin cloth to keep them moist.
4) Heat a thick bottomed sauce pan, add a spoon of oil / ghee and mix the grated coconut and cardamom powder.
5) Sautee it for some time and pour in the jaggery syrup.
6) Keep it over the flame till it gets dry with constant stirring.
7) Switch off the flame and keep it aside. Spread a little oil on your palm and take a ball of dough and flatten it slightly

8) Put a spoonful of the mixture in this and secure all the sides and roll lightly.
9) Prepare the entire balls using the rest of the dough.
10) Steam the kozhukkattas in a steamer till done and serve them warm.

As usual, your photos are stunning, Samuth! How would you like to take some in my kitchen? I think you might find it quite a challenge 😄!
Anyway, I like this recipe. What kind of rice flour do you use? Sweet rice flour, or plain rice flour? I only have whole rice flour in my pantry. Also, is agave nectar a suitable substitute for the syrup?

Thank you Joelle. Usually we use roasted and grinded par boiled rice to get the right texture. It’s available in almost all Indian groceries if you have any around you. Using agave nectar could make the mixture runny. We usually use jaggery ( it could bind the grated coconut) still you can give it a try.

“When it comes to the language of Food, the borders of various countries start thinning considerably”,truly said.Even China’s sticky rice pudding is a part of this family. Your photography is really wonderful.

I know – we didn’t see much this year did we! Everything is fine my end and . I’m trying to do some ‘blog’ catch up too as we went away for a few days (as you’ll see when you pop over at some point) and then my laptop broke. I’m now trying to get back up and running and to get used to Windows 10 on a new laptop.. everything is taking twice as long!
Holiday sounds good Sumith and I’m sure after a ‘busy’ cooking Xmas, it’s a much needed and well deserved opportunity to catch up with your family and not ‘blogs’! I hope you enjoy a fabulous and magical time creating wonderful memories! xx

Thank you Wendy!! You are an amazing friend, too loving and caring. Yes had a great break, though too much to catch up. Hope you too had a great time. Windows 10 is new to me too, but there is some sort of thrill in learning new things!! Take care Wendy and have a great day!!

Aww thanks Sumith – my love and care is given very willingly only to those who deserve it.. you being one my friend! We had a lovely break – it was only a couple of days but Soooo relaxing and inspiring..
Windows 10 – yes you’re right, I need to flip my thoughts from Frustration to Excitement and then ‘love of Windows 10’! haha … I hope you have a brilliant day too Sumith x

Oh my gosh, I just had a friend from China make her Rice Dumplings (or balls as she calls them) and it was the first time I had them! We took pictures but I can see we didn’t do them justice! What a beautiful way to display them, Sumith. You’re a true artist.

Thank you Molly, really appreciate your inspirational words. Dumplings were always my favorates! Very true presentations play a good role in triggering our senses before having food. If you look close that plate is a little spade with some snow balls around😊

This looks most delightful, Sumith. You are so lucky to be having snow – I have only experienced snow a few times in my life and only twice in Johannesburg. I feel like the whole blogging world is having a snow party and I am left out.

I love snow. We’ve had a good dumping here in France and the 7-hour drive from home in Cantal to temporary home in Grenoble yesterday was absolutely magical if a little tricky! I have a feeling I could love these as much as snow … they look absolutely gorgeous and as ever your presentation has me swooning – when I have a proper kitchen I might just give them a try!!

Hi Osyth, from your words I could read the beauty of your place. The dry white snow is absolutely gorgeous. But here in Manchester rain wipes it away very soon. Between thanks a lot for your compliments😍 Give it a try you will love it!!

Thanks Myra. Yes we can fill them with savory too. Usually we steam it for 10 to 15 minutes. I can read your mind now. Your creativity generates in you in some different form and food. Would like to see it in your future posts. Thank you for stopping by. 😊